Apple Cider Donuts
Fall hasn’t technically begun yet, but it is in full swing at the Lagom Eats house! I went apple picking the other weekend and then made a bunch of homemade apple cider while decorating my house in all my Fall decor!
While apple picking, I had a cider slushee with an apple cider donut. The donut was absolutely delicious. I knew I needed to recreate them at home!
These apple cider donuts use my homemade apple cider and are packed full of all your favorite Fall spices! There is cinnamon, nutmeg, allspice, cloves and ginger in my homemade cider and then cinnamon, nutmeg and allspice added directly into the batter. The donuts are fried crisp on the outside, but they are soft in the middle. Then, they are coated in cinnamon sugar. One bite and you will be transported to a blustery day with changing leaves falling all around you.
To cut them out, you can use a 3 inch donut cutter or 2 different sized round cutters. If you don’t have either of those, you can improvise with 2 different sized cups!
Once cut out, fry them for about a minute on each side. Then coat them in cinnamon sugar.
Like I said, these donuts are fried, but I knew I was going to get the question “Can you bake these instead?” So I am prepared and already figured it out for you guys. The answer is yes (a hesitant yes). Cut them out like normal and then bake them at 350 for 10-12 minutes. Brush them with melted butter when they come out of the oven before coating them in cinnamon sugar. So yes you can bake them, but please don’t. Fried donuts are SOOOO much better! You don’t get that crispy outside when you bake them. I’m telling you. I tried them both fried and baked side by side and the fried ones were a million times better. It is worth the extra mess and calories or whatever you are afraid of with frying.
Apple Cider Donuts
For the donuts
- 3 cups of apple cider (homemade or storebought)
- 2 eggs, cold
- 6 tbsp melted butter
- 3.5 cups all purpose flour
- 2/3 cups brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- oil for frying (vegetable, canola, or safflower)
For the coating
- 1 cup of granulated sugar
- 1 tbsp cinnamon
- Pour apple cider into a pot and bring to a simmer. Simmer for 15-20 minutes until the cider has reduced to 1 cup. Pour into a mixing bowl or a large measuring cup and let cool completely.
- Once the cider has cooled, beat eggs and melted butter with the cider.
- In a separate large bowl, mix together the flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and allspice. Pour the wet ingredients into the dry ingredients and stir until just incorporated. Cover and chill for about an hour until the batter is cold. It is easier to work with when cold.
- While chilling, make the coating. Combine sugar and 1 tbsp cinnamon in a medium bowl. Stir until the cinnamon is evenly distributed. Set aside.
- Once chilled, divide batter in half and roll out to 1/2 inch thickness on a floured surface. Use as much flour as you need so the batter doesn't stick, but don't use more than you have to! Using a 3 inch donut cutter, cut out 6 donuts (and 6 donut holes). If you don't have a donut cutter, use 2 different size round cutters or even cups! Repeat with the other half. You should have 12 donuts and 12 holes in total.
- In a large cast iron skillet or dutch oven, heat vegetable oil until temperature reaches 375°. Add 2-3 donuts at a time. Fry for 1 minute, flip and fry for another minute until golden brown. Remove from oil and place on a paper towel lined plate. Let cool for 30 seconds. Place donut in coating bowl and coat in the cinnamon sugar. Repeat with remaining donuts and holes. Enjoy warm!
- *I recommend using my homemade apple cider. It is packed with warming spices cinnamon, nutmeg, cloves, allspice and ginger.
- I don't recommend baking them, but if you really want to, you can. Cut them out like normal and then place on a baking sheet. Bake at 350 degrees F for 10-12 minutes. When they come out of the oven, brush all over with melted butter and then coat in cinnamon sugar.